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Chicken Piccata from "The Bear"

Hulu’s “The Bear” is a neverending resource for delicious recipes – this chicken piccata recipe included! Buttery and lemony with a touch of salt and brine from the capers, it’s a light and delicious dish, perfect for a weeknight dinner. If you enjoyed The Bear, make sure to check out our take on the famous spaghetti.

the bear chicken piccata

Here at the Culinary Cartel, we love recreating a great recipe. Bonus points if I get to eat the whole thing! It goes without saying, Hulu’s breakout series “The Bear” has proven itself to be a fantastic source of delicious recipes and inspiration in the kitchen. First it was The Bear Spaghetti, now enter the new darling – Chicken Piccata! 

I simply love a great chicken piccata. It’s simple, zingy, fresh and utterly delicious. The best part? It’s a quick dish to throw together in a few minutes, and though it comes out looking fancy as anything, you don’t need complicated or hard-to-get ingredients.

So, what makes a great chicken piccata?

To make a fantastic chicken piccata, you’re going to need the following basics

  • Chicken
  • Garlic
  • Capers
  • Lemon
  • Parsley
  • Wine

Simple as that! You’ll fillet,  pound and season the chicken – skipping the dredging and dipping, because who has time for that – and pan fry the chicken. Make the sauce in the same pan, keeping all those flavourful sticky bits for your sauce, and voila! It’s essentially a one-pan wonder.

Enjoy this divine little dish on its own, or serve it alongside your favourite sides. We’re partial to this mash.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe
video on Instagram click
 here. Happy cooking!

the bear chicken piccata

Frequently Asked Questions

What wine should I use to make the chicken piccata?

A dry white wine will be perfect to use in this recipe. If you don’t have wine, you can use more stock; however, the flavour will not be as piquant without it. 

Why add cold butter to the piccata sauce at the end?

Adding cold butter to the sauce helps the ingredients to emulsify, adding shine and rich buttery flavour to the sauce.


the bear chicken piccata
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the bear chicken piccata

Chicken Piccata from “The Bear”

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5 from 3 reviews

  • Author: Jess Bunn
  • Total Time: < 15 Minutes
  • Yield: 2 Servings


Hulu’s “The Bear” is a neverending resource for delicious recipes – this chicken piccata recipe included! Lightly spicy, acidic and salty, it’s a light and delicious dish, perfect for a weeknight dinner. 


  • 2 boneless, skinless chicken breasts
  • 1 shallot, or 1/2 white onion
  • 1 garlic clove
  • 1 1/2 Tbsp capers
  • 1/3 cup white wine
  • 1/2 lemon
  • 1/2 cup hot chicken stock
  • 4 Tbsp cold butter
  • 2 Tbsp neutral oil
  • salt and pepper
  • lemon
  • parsley, washed and chopped
  • “The Bear “Herby Mash for serving


  1.  Working your way from the thickest part to the thinnest part, slice each chicken breast in half crosswise. Each breast should yield two thin halves, rather than chunks.
  2. Place the chicken in between two sheets of baking paper or plastic wrap, and pound with a meat mallet or another flat, heavy object until flattened and about 4mm thick.
  3. Season the chicken with salt and pepper, then set aside.
  4. Heat 2 tablespoons of neutral oil in a large heavy-bottom pan or skillet over medium-high heat until the oil is shimmering (but not smoking), 1–2 minutes. Add the chicken to the pan, pressing each piece gently with tongs or a spatula to assist in browning the chicken. Cook until a deep golden brown on one side, 2-4 minutes. Flip the chicken and cook for an additional 1-2 minutes. Transfer to a plate and allow to rest in a warm place while you make the sauce.
  5. Add two tablespoons of butter to the pan (don’t wipe the pan) Finely chop the onion and the garlic, and fry over medium heat along with the capers until caramelised, about 2-3 minutes. Add 1/2 a lemon thinly sliced to the pan, and cook 2 minutes more.
  6. Add in 1/3 cup of white wine, and cook over medium heat until reduced.
  7. Add in 1/2 cup of hot stock, then whisk in the remaining two tablespoons of cold butter. Add salt and pepper to taste, then squeeze in some fresh lemon juice, scatter fresh chopped parsley over the sauce.
  8. Briefly warm the chicken in the sauce, transfer to a plate piled with this herby mash, then spoon over the sauce and serve.
  • Prep Time: < 5 Minutes
  • Cook Time: < 10 Minutes
  • Category: Mains
  • Method: Fry
  • Cuisine: Italian-inspired


  • Serving Size: 1
  • Calories: 619.3kcal
  • Sugar: 2.48g
  • Sodium: 755.51mg
  • Fat: 41.44g
  • Saturated Fat: 16.78g
  • Unsaturated Fat: 20.94g
  • Trans Fat: 0.02g
  • Carbohydrates: 7.74g
  • Fiber: 1.59g
  • Protein: 47.14g
  • Cholesterol: 204.03mg
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